4 T Margarine or olive oil
4 Chicken breasts (trimmed, boneless, skinless)
1 Minced shallot
1 c Sliced mushrooms
14 oz Marsala wine
14 oz Chicken stock (my new favorite is Wolfgang Puck’s Free Range
Roasted Chicken Stock)
¼ c Sliced green manzanilla olives
4 Chicken breasts (trimmed, boneless, skinless)
1 Minced shallot
1 c Sliced mushrooms
14 oz Marsala wine
14 oz Chicken stock (my new favorite is Wolfgang Puck’s Free Range
Roasted Chicken Stock)
¼ c Sliced green manzanilla olives
Heat 2 tablespoons of margarine or oil in a large frying pan. Brown chicken on both sides, about 5 minutes per side. Remove chicken from pan.
Heat remaining 2 tablespoons of margarine or oil in the same pan. Sauté mushrooms until glossy and brown. Add shallot and olives and sauté for another 5 minutes.
Stir in allergen safe chicken stock and wine. Simmer until liquid is partially reduced, about 10 minutes.
Return chicken to the pan and spoon the sauce over the top of it.
Cover and simmer for about 30 minutes or until chicken is fully cooked and tender.
Heat remaining 2 tablespoons of margarine or oil in the same pan. Sauté mushrooms until glossy and brown. Add shallot and olives and sauté for another 5 minutes.
Stir in allergen safe chicken stock and wine. Simmer until liquid is partially reduced, about 10 minutes.
Return chicken to the pan and spoon the sauce over the top of it.
Cover and simmer for about 30 minutes or until chicken is fully cooked and tender.
P.S. I got my response from Wolfgang Soup's and YES, believe it or not, their soup broth does NOT contain garlic! WoooHoooo!
No comments:
Post a Comment